This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

Now for the grind size. Corn flour is the smallest, silkiest grind of cornmeal. (Don’t confuse it with cornflour, the British term for cornstarch.)Dried corn is ground to a near-powder, giving ...

What you’re left with is a pure-tasting fried rice, in which the rice and corn — not the cooking fat — star. This smart trick comes from Liew, 39, as documented in his cookbooks “Konbini ...